Mid Eastern Orange Lentil Soup Recipes

MIDDLE EASTERN LENTIL SOUP RECIPE

Steps:

• In a soup pot heat olive oil on medium. Add the onion, celery, carrots, and garlic. Sauté until onion is translucent. Add 4 cups of broth and the lentils. Bring to a boil and cook until the vegetables are tender. Add cumin, salt, and allspice. Turn down heat to low and allow to simmer for about 30-40 minutes.
• Using an immersion blender blend solids thoroughly.
• Add the remaining broth and simmer for an additional 15 minutes.
• Add the lemon juice and additional salt to taste.

MIDDLE EASTERN LENTIL SOUP

Steps:

• Heat oil in a pan and gently fry the chopped onions for 5 minutes.
• Add the chopped garlic, turmeric and cumin and continue cooking for a few minutes more.
• Stir in the lentils, add the stock and cook for 35 minutes. Stir several times during cooking, especially towards the end, to prevent lentils from sticking to base of pan.
• Toss in parsley, stir in lemon juice and leave to cook for 2-3 minutes more.
• No blending is necessary unless you want it really smooth.
• Serve with chunks of crusty bread.

MIDDLE EASTERN LENTIL SOUP

Steps:

• Place pot over medium heat.
• Add olive oil.
• Add onion and garlic. Cook until just starting to brown.
• Add salt and cumin. Stir.
• Add lentils. Stir until mixed well.
• Add 4 cups of water and allow to cook down. About 10 minutes.
• Add remaining water, and lemon juice. Cook another 10 minutes or until lentils are soft.
• Turn off heat, using a hand blender, puree mixture until smooth.

MID EASTERN ORANGE LENTIL SOUP

Steps:

• Put oil in soup pot and cook carrot, celery and onions together, stirring, for about 5 minutes.
• Add lentils and stock and bring to the boil.
• Lower heat and simmer for about 30 minutes.
• Season the soup and add the lemon juice and cumin.
• Liquidise, the easiest way is with an immersion blender.
• Freezes very well.

MIDDLE EASTERN VEGETABLE AND LENTIL SOUP

Steps:

• Heat oil in a large pot over medium-high heat. Add onion and celery. Cook until lightly browned, stirring occasionally, 5 to 10 minutes. Add garlic and cook another minute or 2, stirring constantly. Add broth, water, and lentils and bring to a boil, about 5 minutes.
• Add eggplant to the soup and return to a boil. Reduce heat, cover, and simmer 15 minutes more. Stir in zucchini and tomato and return to a boil. Reduce heat, cover, and simmer until zucchini are tender but still bright, about 5 minutes more. Remove soup from heat and stir in lemon zest and juice. Season with salt and pepper.

ORANGE LENTIL SOUP (SHORABAT ADAS)

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onions and sauté until soft, about 5 minutes. Add the lentils and stir to coat them in the oil. Add the stock and bring it to a boil. Then reduce the heat to medium, cover the pot, and cook, removing any foam that rises to the surface, until the lentils are soft, about 45 minutes. Remove the pot from the heat and set it aside to cool for 15 minutes.
• Meanwhile, preheat the over to 400°F.
• Brush olive oil over both sides of the bread slices, and cut them into small cubes. Place the cubes in a single layer in a baking dish, and toast in the oven until golden and crisp, about 7 minutes. Set the croutons aside.
• Transfer the lentils, with their liquid, to a blender, in batches if necessary, and puree. Return the soup to the pot. (Alternatively puree the lentils right in the pot with an immersion blender.) Add the cumin, salt, and pepper and give the soup a good stir. Bring it to a boil over medium-high heat, stirring frequently. Reduce the heat to low and simmer, uncovered, for 15 minutes.
• Ladle the soup into bowls, and sprinkle a few croutons on top of each serving. Serve with the lemon wedges, radishes, and olives alongside.